Fondant Easter Eggs

Seasonal > Easter
Desserts > Miscellaneous

1/2 cup butter or margarine -- softened
1 teaspoon salt
14 ounces sweetened condensed milk
2 pounds powdered sugar -- plus
2 cups powdered sugar
food coloring -- assorted
lemon extract or almond extract or vanilla extract or maple extract or peppermint extract
1 pound chocolate candy coating
decorator frosting

In a large bowl, beat margarine and salt until fluffy. Gradually beat in sweetened condensed milk, then 2 pounds powdered sugar until well blended.
Divide into 4 equal portions. In med. bowls, tint each portion with a few drops food coloring: flavor each portion with 1/2 teaspoon desired flavoring.
On a smooth surface, knead 1/4 to 1/2 cup powdered sugar into each portion until smooth. Shape into 4 or 6 eggs. Place on baking sheets: cover and chill until firm, about 4 hours or overnight. Insert a 2 pronged fork into the bottom of each chilled egg. Dip into warm candy coating: let excess coating drip off. Place on waxed paper lined baking sheets: let stand or chill until firm. Decorate as desired with frosting. Store covered at room temperature or in the refrigerator. If using vanilla flavored candy coating, you may need to dip twice.